Delicious Kofta Curry Recipe: Aromatic Pakistani Comfort Food

Prepare the Kofta: In a bowl, combine ground meat, half of the chopped onion, 1 tablespoon ginger-garlic paste, half of the green chilies, 1 teaspoon coriander powder, half teaspoon cumin powder, and salt to taste. Mix well and form into small, uniform meatballs.

Fry the Kofta: Heat half cup of cooking oil in a large pan over medium heat. Carefully place the meatballs in the hot oil and fry until golden brown on all sides. Remove and set aside on a paper towel-lined plate to drain excess oil.

Prepare the Gravy Base: In the same pan with the remaining oil, add the large chopped onion and sauté until golden brown. Add the remaining 1 tablespoon ginger-garlic paste and cook for another minute until fragrant.

Add Spices and Yogurt: Reduce heat to low. Add red chili powder, turmeric powder, remaining coriander powder, and remaining cumin powder. Stir for 30 seconds. Quickly add the whisked yogurt and tomato puree, stirring continuously to prevent curdling. Increase heat and bring to a gentle simmer.

Simmer the Kofta: Once the gravy is simmering and oil separates, gently add the fried kofta back into the pan. Add a cup of water if the gravy is too thick. Cover and let it simmer on low heat for 15-20 minutes, allowing the kofta to absorb the flavors and cook through.

Garnish and Serve: Stir in the garam masala and the remaining green chilies (if using). Garnish with fresh chopped coriander. Serve hot with naan, roti, or steamed rice.